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Easy Ragu Sauce with Pasta

Easy Ragu Sauce

  • Author: Marie Bostwick
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1 medium yellow onion, peeled and chopped into medium-sized chunks
  • 12 T olive oil (plain or herb flavored)
  • ½ cup chopped fresh parsley, divided (If you don’t have fresh parsley, use 1 to 2 T dried)
  • 2 t. minced garlic
  • 2 t. dried Italian seasoning
  • 1 lb ground meat – beef, pork, or a mixture of the two
  • 1 t. salt
  • 1 14.5 oz can diced tomatoes (preferably with garlic and oregano)
  • 1 6oz can tomato paste
  • ¾ cup red wine
  • Salt and pepper to taste


  1. Heat olive oil in large, heavy saucepan over medium-high heat. Add chopped onions and cook until soft and translucent, stirring often, about 4-5 minutes.
  2. Add chopped parsley (reserving a little for garnish) and Italian seasoning. Cook an additional 2 minutes.  Add minced garlic. Cook an additional minute, stirring constantly.
  3. Add ground meat to pan. Break up into small pieces and cook thoroughly, until no pink is visible.
  4. Add canned tomatoes, tomato paste, and wine to pan. Stir to mix ingredients. Lower heat and simmer for 10-15 minutes.
  5. Taste and adjust salt and pepper as needed.
  6. Serve over your favorite pasta. (We love it over packaged ravioli.) Mangia!